Salted Caramel Kentucky Butter Cake with Bourbon Recipe

If you’re searching for a truly unforgettable dessert, one that brings a little Southern charm and a whole lot of wow factor to your table, look no further than Salted Caramel Kentucky Butter Cake with Bourbon. This glorious creation features an ultra-moist, tender crumb—thanks to plenty of butter and rich buttermilk—soaked through with a glimmery bourbon butter sauce and topped with the silkiest salted caramel glaze imaginable. It’s a showstopper that’ll have your guests swooning at first bite, perfect for celebrations or any time you want to indulge in something extraordinary.

Ingredients You’ll Need

The beauty of Salted Caramel Kentucky Butter Cake with Bourbon is how a handful of simple but high-quality ingredients create layers of irresistible flavor and plush texture. Each one plays its part, whether it’s adding structure, depth, or that extra sparkle.

• All-purpose flour: Gives the cake its sturdy yet tender crumb, essential for soaking up the bourbon butter sauce.
• Salt: Brightens up all the flavors and balances the sweetness, especially in the glaze.
• Baking soda and baking powder: These leavening agents give your cake just the right lift and softness.
• Unsalted butter: The star of both cake and sauces, creating richness and unbeatable flavor.
• Granulated sugar: Sweetens the cake while ensuring a moist and delicate texture.
• Eggs: Bind everything together and add richness for a plush, golden cake.
• Vanilla extract: Adds warmth and beautiful aroma to both cake and glaze.
• Buttermilk: Gives tenderness to the crumb and a subtle tang that keeps each bite from feeling too heavy.
• Brown sugar: Deepens the sweetness and flavor, especially in the butter sauce and caramel glaze.
• Bourbon: Lends that classic Kentucky kick, giving a gentle heat and complexity to the sauce.
• Water: Helps dissolve the sugars and keeps the bourbon butter sauce pourable.
• Heavy cream: Creates a lush, smooth caramel glaze that cascades beautifully over the cake.
• Sea salt: Balances the caramel and brings out the boldest flavors in every layer.
• Confectioners’ sugar: Creates a silky finish for the salted caramel glaze, ensuring a dreamy drizzle.

How to Make Salted Caramel Kentucky Butter Cake with Bourbon

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 325 °F (163 °C). Generously grease and flour a 12-cup bundt pan, making sure to get every nook and cranny—this classic shape deserves a dramatic reveal! Proper prep here ensures your cake releases smoothly when it’s time for its debut.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Mixing these ahead of time helps create a perfectly even crumb and ensures all the leavening is distributed from the first bite to the last.

Step 3: Cream the Butter and Sugar

With a stand mixer fitted with the paddle attachment, cream your softened butter and sugar together on medium speed for about a minute, then keep mixing until the mixture turns noticeably light and fluffy (about 3 minutes). This step is where the magic starts—incorporating tons of tiny air bubbles that give the cake its pillowy texture.

Step 4: Add the Eggs and Vanilla

One at a time, add your eggs, mixing just until each is blended in. Add the vanilla extract for that subtle, inviting aroma. Don’t overmix here; the less fuss you make with the eggs, the more tender your Salted Caramel Kentucky Butter Cake with Bourbon will be.

Step 5: Alternate Flour and Buttermilk

With your mixer on low, add the flour mixture and buttermilk in three alternating batches (flour, buttermilk, flour, buttermilk, flour), scraping down the bowl as needed. Mix only until you see no more streaks—you want to keep all that air and tenderness intact.

Step 6: Bake to Golden Perfection

Fill the prepared bundt pan with your luscious batter and smooth the top. Give the pan a gentle tap on the counter to release any sneaky air bubbles. Bake for about 60 minutes, checking at the 45-minute mark. If the cake is browning quickly, tent with foil for the remainder. It’s ready when your kitchen smells divine and a toothpick comes out clean from the center.

Step 7: Make the Bourbon Butter Sauce

As the cake bakes, prepare the sauce: in a saucepan over low heat, melt the butter, then add water, granulated sugar, and brown sugar. Bring to a boil and simmer with constant stirring for 5 minutes until thickened and glossy. Off the heat, carefully stir in the bourbon—it’ll create a gorgeous, aromatic sauce that soaks the cake with rich Southern flavor.

Step 8: Soak the Warm Cake

Once out of the oven, place the bundt (still in its pan) on a rack. While the cake’s still warm, use a skewer or wooden spoon handle to poke holes all over. Slowly pour the bourbon butter sauce across the top, letting every golden drop seep in. Cover loosely with foil and let it sit at room temperature for at least three hours, or even overnight if time allows. The longer it sits, the more infused and magical it becomes.

Step 9: Prepare the Salted Caramel Glaze

In a saucepan, combine butter, brown sugar, heavy cream, and sea salt over medium-high heat, stirring until it comes to a gentle boil. Let it bubble for a minute, stirring constantly, then remove from the heat and whisk in the vanilla and confectioner’s sugar. Keep whisking until you get a velvety, pourable glaze with no lumps. The aroma is pure heaven!

Step 10: Glaze, Garnish, and Enjoy

When the cake is completely cool and you’ve released it from the pan, place on your serving platter and pour over every last drop of the salted caramel glaze, letting it drip dramatically down the sides. Sprinkle candied pecans or a pinch of extra sea salt if you’re feeling fancy. Slice, serve, and watch everyone’s eyes light up.

How to Serve Salted Caramel Kentucky Butter Cake with Bourbon

Garnishes

Salted Caramel Kentucky Butter Cake with Bourbon is already dazzling, but a handful of candied pecans or a scattering of flaky sea salt takes it to the next level. For a pop of color and crunch, try toasted chopped pecans or even a few edible gold flakes if you’re celebrating big. Warm caramel sauce drizzled at the table never hurts, and a dollop of softly whipped cream makes every slice feel even more special.

Side Dishes

Pairing this decadent cake with something light helps balance the richness. A side of fresh berries—think raspberries, blackberries, or sliced strawberries—offers a tart contrast to the sweet, buttery notes. If you’d like, serve with a scoop of vanilla or bourbon ice cream for an all-out indulgence. A strong cup of coffee or Kentucky-style coffee (with a dash of bourbon!) makes the ideal companion.

Creative Ways to Present

This cake is stunning in its classic bundt form, but you can also try baking mini bundts for individual servings, making it party-perfect. For an elegant dinner, serve slices on vintage china drizzled with extra caramel and topped with a mint sprig. You could even cube leftover cake and layer it in parfait glasses with cream and berries for a Southern trifle twist—Salted Caramel Kentucky Butter Cake with Bourbon truly shines in any style.

Make Ahead and Storage

Storing Leftovers

Leftover Salted Caramel Kentucky Butter Cake with Bourbon keeps beautifully: cover it tightly and store at room temperature for up to five days. The flavors deepen and the crumb stays moist—some say it’s even more delicious on day two. If you live somewhere humid, you can refrigerate, but bring slices to room temperature before serving for the best texture and flavor.

Freezing

Want to save some for a rainy day? Freeze slices (or the whole cake, unglazed) wrapped snugly in plastic wrap and then in foil for up to three months. When you’re ready, thaw overnight in the refrigerator, then let it come to room temp. Glaze after thawing for that fresh-from-the-oven vibe.

Reheating

While Salted Caramel Kentucky Butter Cake with Bourbon is scrumptious at room temperature, a quick zap in the microwave (about 15 seconds per slice) or a low oven brings out the buttery aroma and softens the crumb. If you’ve refrigerated your cake, let it warm up a bit before serving and drizzle with extra caramel for maximum lusciousness.

FAQs

Can I use a different pan if I don’t have a bundt?

Absolutely! A tube pan works well, or you can make it in a 9×13” pan (though the wow factor won’t be quite the same). Just monitor baking times carefully—start checking at 40 minutes for a 9×13” to be safe.

What kind of bourbon should I use?

Use a bourbon you enjoy sipping—something with warm vanilla, caramel, and a smooth finish will complement the flavors perfectly. No need to splurge on the fanciest bottle; a good mid-range bourbon is just right.

Is it possible to make this cake alcohol-free?

Yes! Simply substitute apple juice with a splash of vanilla for the bourbon in the butter sauce. The cake will be just as moist and flavorful, with a kid-friendly twist.

Does this cake need to be refrigerated?

It will keep well at room temperature for up to five days. Only refrigerate if your kitchen is very warm or humid; if refrigerated, let slices come to room temperature before serving for the best texture.

How can I tell when the cake is done baking?

The cake is ready when it’s golden, pulling slightly from the sides, and a toothpick inserted into the Print